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1
Preheat the oven to 350 degrees F. Grease a 2-quart baking dish with the butter and set aside.
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2
In a large bowl, combine the green beans, Wild Mushroom Soup, 2 teaspoons of Essence, and 1 1/2 cups of the cheese, and stir well.
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3
Pour into the prepared dish, sprinkle the remaining 1/2 cup of cheese on top, and bake until bubbly, 30 to 35 minutes.
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4
In a large saucepan, add enough oil to come about 3 inches up the sides of the pan, and heat to 360 degrees F.
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5
Pat the onions dry.
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6
Drizzle hot sauce on the onions and toss.
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7
In a bowl, combine the flour and 2 tablespoons of the Essence.
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8
Add the onions and toss to coat evenly.
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9
Shake the onions to remove any excess flour and add in batches to the hot oil.
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10
Cook, stirring occasionally, until crisp and golden brown, 1 1/2 to 2 minutes.
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11
Remove with a slotted spoon and drain on paper towels.
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12
Top casserole with fried onions and serve.
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13
Cream of Wild Mushroom Soup:
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14
6 tablespoons unsalted butter
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15
1 cup chopped yellow onions
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16
1/2 cup chopped celery
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17
1/4 teaspoon cayenne
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18
1 1/2 teaspoons minced garlic
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19
6 ounces shiitake mushrooms, wiped clean, stems trimmed, and sliced
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20
6 ounces oyster mushrooms, wiped clean, stems trimmed, and sliced
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21
8 ounces cremini or button mushrooms, wiped clean, stems trimmed, and sliced
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22
2 teaspoons fresh thyme leaves
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23
1 teaspoon salt
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24
1/2 teaspoon freshly ground black pepper
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25
1/3 cup brandy
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26
6 cups chicken stock
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27
1 1/2 cups heavy cream
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28
In a large pot, melt the butter over medium-high heat.
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29
Add the onions, celery, and cayenne and cook, stirring, until soft, about 4 minutes.
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30
Add the garlic and cook for 30 seconds.
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31
Add the mushrooms, thyme, salt, and pepper, and cook, stirring until the mushrooms give off their liquid and start to brown, about 7 minutes.
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32
Off the heat, add the brandy.
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33
Return to heat and bring to a boil and cook until glazed, about 2 minutes.
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34
Add the stock and return to a boil.
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35
Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 15 minutes.
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36
Remove from the heat and puree with a hand-held immersion blender, or in batches in a food processor.
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37
Add the cream, return to a simmer, and cook for 5 minutes.
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38
Remove from the heat and adjust seasoning, to taste.
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39
Combine all ingredients thoroughly.
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40
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.
